2 large boiling potatoes, peeled and cut into 1 inch cubes
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed or 4 sprigs fresh dill
1 bay leaf
2 pounds lean lamb stew meat, cut into 1 inch cubes
1 cup plus 3 tablespoons water, divided
2 tablespoons all purpose flour
1 teaspoon sugar
2 tablespoons lemon juice
Layer ingredients in slow cooker, in the following order: potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup water. Cover and cook on low 6 to 8 hours. Remove lamb and potatoes with slotted spoon. Cover and keep warm. Remove and discard bay leaf. Turn heat to high. Stir flour and remaining 3 tablespoons water in small bowl until smooth. Add half of the cooking juices and sugar. Mix well and return to slow cooker. Cover and cook 15 minutes. Stir in lemon juice. Return lamb and potatoes to slow cooker. Cover and cook 10 minutes or until heated through. Garnish with fresh dill if desired. Makes 6 servings.
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